Red Velvet Cake

After yesterday’s post, I thought it was only appropriate to follow up with the real thing. No purse this time. This is all cake.

Velvety and yes … red.

And delicious. And moist. And one of my favorites.

It’s covered in cream cheese frosting that’s to die for. Help me.

There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Then make the frosting.

Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.

Hi Bakerella! I am loving this red velvet cake!!! Yum! Thank you for the recipe, and the giveaway (even though I did not win!) I will just have to figure out a way to save enough money to buy my own before this baby is born in July! :)

FYI I would not use that cake or any other cake with a high oil content. I have used leftover cake scrapes that had a high oil content before and it doesnt work that great. It looks aweful, its looks greasy and is really moist so the use of icing isn’t needed to bind it.

I LOVE Red Velvet Cake and we have made this in our family since I was little. The recipe is the same as yours but you have got to try our frosting:) You will LOVE it!!!!
Frosting:
Cook together –
1 c. Milk
5 Tbl. Flour
Cream 2 cubes Butter and 1 c. Sugar.
Add 1 tsp. Vanilla to cooked mixture and than add to sugar mixture. Beat till smooth and creamy – this takes quite a long time to fluff up.
I used this recipe the first time I tried your cake pops cause it’s so hard to find RV cake in the box in my area and they are so so good with the real deal!;) Thanks for your blog I love it and get lots of my baking inspiration from ya!!

P.S. My Red Velvet Cake recipe doesn’t have oil in it I just noticed so let me know if you want to try it for cake pops…they turned out GREAT and I would rather use it than the box mix! I have to a lot cause I can’t find the box mix around here anymore:) Just thought I would share!!

I’m at high altitude. Can you make any recommendations or suggestions? Do I need to add flour and water or what should I do so that your recipe isn’t a total failure? Thanks for the advice, I can guarantee mine will never be as pretty as yours!

The cake looks delicious and beautiful but what do you use for the background in your pictures? It always coordinates with your subject…is it paper or fabric? Just wondering. I would also like to know how you take the depth of field pictures. You are everything I want to be: A great cook and photographer!

Wow… This belongs in a cake museum!! It’s beautiful and you can tell the cake is a great model for your camera!!! : )
The colour is rich and deep! I like the way it matches your preceding post about the hand bag, which is GORGEOUS, too!!
Take care and thanks for sharing!! Leesa

Thank-you! I was inspired to bake one up after seeing your last post, and I have been doing some internet research – now I can stop. (I’ve also never even tasted Red Velvet cake!) I trust all your cake recommendations. Your yellow cake is PERFECT. I use it all the time. And I’ve tried so many in the past. You rock, Bakerella!

PS. I also made oreo truffles for valentines day – they went over well :)

Hey just wondering, does the recipe for the cream cheese frosting hold its shape if it were piped on a cupcake? I’ve got about 115 cupcakes to frost and transport 2 hours away from where I live and wondered if this recipe could save me from a droopy mess!

Defnitley going to give this a try…the reciep i have used itnhe past is also good but this is ‘BAKERELLA’s’ recipe so a must try..:) What oil would you recommend??? And would the frostying hold if piped through a 1M tube???

For the food coloring questions here I have used Americolor Super red gel paste and realized that for a recipe that calls for 2oz i need just 1oz or less…when i made it the first time with 2 oz all of us had red teeth/ tongues and it caught onto the plates and spoons as well…:) Good for Halloween or a twilight themed party, but not otherwise!

Look at my swedish blog. I made your cupcakebites yesterday. Though I didn’t get the top as smooth as I wanted to… I have to practise more!

Today I’ll get a package with some baking tools. I really regret that I didn’t but the whole “Bake Cake” store when I was in New York in November.
here in Sweden we don’t have as much baking stuff in our stores. Like colored chocolate, but I used the icing colors and it turned out quite good! Even though the white chocolate got a bit “hard”

thank you thank you thank you, i was looking for a recipe for this for my valentines crafting group, but I couldnt find one, I’m so pleased you’ve blogged this as I only like to do recipes that come recommended :) thank you xxxx

Hi!!
First time I write somethig!!Sorry for my english, I’m spanish. This cake looks lovely!! what kind of oil did you use? olive oil, sunflower oil…
I made a kind of your cakeballs, I’ll publish it soon in my blog (I’ll put the reference of your web, of course, and i’ll always be gratefull for all your ideas and recipies!!)) really I use my own recipe for the cake (with olive oil!!), but it’s your idea and the same process you use. I hope you dont be hungry with me for that…
Many kisses!! you’re the best one!!

Being an Aussie, red velvet cake is not something I’m familiar with. In fact, I’d never even heard of it before I found your site a while back! So thank you for the recipe…..all I’ve found before are references to a cake mix that I (obviously) can’t buy.

You make me feel hungry and sad and happy, all at once. Hungry for the red velvet cake (never tried that one before), sad, because i didnt win the clutch, and happy, beause your pictures and words just make me smile.

This is amazing! I have been looking at different red velvet recipes the past two days. I am going to make red velvet cupcakes….. how long do you think you would bake this recipe into cupcakes and how many do you think they would make?

My Goodness! What a beautiful red velvet cake! I have been making this cake since childhood. Yours looks so good! FYI there is a student in my class that reads your blog religiously and when we were decorating cookies for Valentine’s Day her group won the contest!! I called her little Bakerella!!!

I made red velvet cake balls for valentine’s day. I didn’t make it by scrtach though. I bought the cake mix and then used a whole tub of cream cheese frosting. They were good!! But a tad to moist, so when I make them again, I’m gonna use 1/2 a tub instead.

I agree this looks fabulous but, I disagree on the cream cheese icing. The only icing for this cake is the cooked one…make something like a white sauce. Beat butter and granulated sugar together till light and fluffy. Add in the cooled flour/milk mixture. Beat again until light as angel wings. Add a tiny bit of pure vanilla. Ice your Red Velvet cake with this and you will be rewarded with a pure slice of heaven.

S-O-O-O Nice!! Such a beautiful cake!! I would try today,but already had an Old Time,double layer,Chocolate Cake, w / Chocolate Frosting. Lady,you do some very nice things,especially designed around kids!! This puts you,up above many!! Love the site,and the point of building homemakers!!

Looks delish and beautiful! BTW, do you have any good tips for not getting crumbs in the frosting? Lately, I’ve been so frustrated that I’ve either used chocolate frosting (not on RV cake tho!) so they don’t show up, or piped stars… yes matters are that desperate!

OOOOOh, I love red velvet cake! My husband made me one for my birthday this year, and it was great! Although he, for some reason, decided the frosting recipe had too much sugar, and omitted about a third of it, so it was a bit cream cheesier than it should have been, but still delicious!!!

Bakerella, do you think this would work well with green food coloring for a St. Patrick’s Day cake, too? Looks delicious. I haven’t made a scratch red velvet cake in years so I am looking forward to trying this recipe.